Half Baked Harvest · by Tieghan Gerard★ 4.7 (34)
Turkish Poached Egg and Quinoa Breakfast Bowl.
NUTRITION · PER SERVING30M COOK
CAL 60%·PRO 100%
CARBS 78G26% OF CAL
18G FIBER43G OTHER17G TOTAL SUGAR
FAT 79G60% OF CAL
22G SAT57G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Turkish-inspired breakfast bowl with poached eggs over herbed yogurt, quinoa, spinach, avocado, and goat cheese. Topped with sesame seeds for crunch.
mainmediterraneanbowleggs🥄 saucepangluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup plain greek yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced or grated
- kosher salt and pepper to taste
- 4 eggs, poached or cooked to your liking
- 2 cups cooked Bob's Red Mill Quinoa
- 1/4 cup sun-dried tomato pesto
- 2 cups fresh baby spinach
- 1 avocado, sliced
- 4 ounces goat cheese, crumbled
- toasted sesame seeds, fresh dill, fresh mint, and salt, for serving
- 2 tablespoons butter
- 2 tablespoons toasted sesame oil
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon sweet paprika
At a glance
PER SERVING · TIME 30M
CAL 60%·PRO 100%
CARBS 78G26% OF CAL
18G FIBER43G OTHER17G TOTAL SUGAR
FAT 79G60% OF CAL
22G SAT57G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1631mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2649mg
- Calcium
- 693mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.